The process of restoring baked goods like croissants, pies, and turnovers to a palatable state using a convection-based appliance is the focus. This involves applying heat to previously cooked dough-based items, aiming to regain their original texture and flavor characteristics. This typically follows a cooling or refrigeration period, necessitating a method to return the item to a warm, often crispy or flaky, condition.
Employing this heating technique offers several advantages. It minimizes food waste by salvaging day-old baked goods, providing a more convenient and energy-efficient alternative to traditional ovens. The rapid circulation of hot air allows for even heating, mitigating sogginess and promoting a texture reminiscent of freshly baked products. Historically, such practices reflect an ongoing effort to extend the usability of prepared foods and enhance convenience.
